SVEDKA Orange Scream Pop

SVEDKA Orange Scream Pop

Directions: Combine all the ingredients in cocktail shaker over ice. Shake and strain into a martini glass. Garnish the cocktail with candy corn. To make the vanilla syrup, de-seed one vanilla pod and cut it into quarters. Steep in one cup of hot water, turn off the heat, and add one cup of granulated sugar. Store covered for 24 hours and then strain into a container.

Basil Hayden's Bloody Delight, created by Charles Joly in Chicago IL

Directions: Drizzle the cherry concentrate around the inside of a martini glass, letting it slowly drip down the sides. Next, combine the remaining ingredients in a cocktail shaker and shake with ice. Strain it into the cherry concentrate lined glass, squeeze orange zest oil on top of cocktail, and garnish with orange zest.

Directions: Combine the Cruzan Velvet Cinn, Cruzan Aged Dark Rum, and Blood Orange Liqueur in a tumbler over ice and stir for 15 seconds. Strain into a chilled martini glass. Float a small amount of DeKuyper Hot Damn! Liqueur on top. Finish with a flamed orange zest.

Eerie Elixir

Eerie Elixir

Directions: Run rim of beaker through grenadine and then through sugar. Shake all the ingredients except cassis. Pour the mixture into beaker and pour cassis through the drink so it layers on the bottom of the glass.

Ingredients to Make the Blood Slime: 3 Tablespoons Corn Starch½ Teaspoon Red Food ColoringDirections: Mix 3 tablespoons of corn syrup with ¼ teaspoon of red food coloring. Dip the rim of each cocktail glass into the mixture and slowly spin the glass to coat it. Turn the glass upright and the blood will begin to drip slightly.

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well and pour over ice cubes.

Directions: Brew two teaspoons of tea (or two tea bags) in 6-8 ounces of water for four minutes and flash-chill. Combine 3 oz. of the brewed tea with 1 oz. Captain Morgan Original Spiced Rum, lemon juice, and lime juice and sweeten with agave or a sweetener of your choice. Serve over ice in a rocks glass and garnish with fresh mint.

Directions: Combine all the ingredients and chill overnight. Serve in a large punch bowl with club soda.

SVEDKA Orange Scream Pop

SVEDKA Orange Scream Pop

Directions: Combine all the ingredients in cocktail shaker over ice. Shake and strain into a martini glass. Garnish the cocktail with candy corn. To make the vanilla syrup, de-seed one vanilla pod and cut it into quarters. Steep in one cup of hot water, turn off the heat, and add one cup of granulated sugar. Store covered for 24 hours and then strain into a container.

Basil Hayden's Bloody Delight, created by Charles Joly in Chicago IL

Directions: Drizzle the cherry concentrate around the inside of a martini glass, letting it slowly drip down the sides. Next, combine the remaining ingredients in a cocktail shaker and shake with ice. Strain it into the cherry concentrate lined glass, squeeze orange zest oil on top of cocktail, and garnish with orange zest.

Directions: Combine the Cruzan Velvet Cinn, Cruzan Aged Dark Rum, and Blood Orange Liqueur in a tumbler over ice and stir for 15 seconds. Strain into a chilled martini glass. Float a small amount of DeKuyper Hot Damn! Liqueur on top. Finish with a flamed orange zest.

Eerie Elixir

Eerie Elixir

Directions: Run rim of beaker through grenadine and then through sugar. Shake all the ingredients except cassis. Pour the mixture into beaker and pour cassis through the drink so it layers on the bottom of the glass.

Ingredients to Make the Blood Slime: 3 Tablespoons Corn Starch½ Teaspoon Red Food ColoringDirections: Mix 3 tablespoons of corn syrup with ¼ teaspoon of red food coloring. Dip the rim of each cocktail glass into the mixture and slowly spin the glass to coat it. Turn the glass upright and the blood will begin to drip slightly.

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well and pour over ice cubes.

Directions: Brew two teaspoons of tea (or two tea bags) in 6-8 ounces of water for four minutes and flash-chill. Combine 3 oz. of the brewed tea with 1 oz. Captain Morgan Original Spiced Rum, lemon juice, and lime juice and sweeten with agave or a sweetener of your choice. Serve over ice in a rocks glass and garnish with fresh mint.